1009-4717
2011 Issue 1
The Formulation of Standard Recipe Card and Its Effects in Hotel Cost Management
ZHU Jing-jing;MI Luo
ZHU Jing-jing;MI Luo
..............page:62-64
..............page:15-20
..............page:1-5,9
Application of Cyclone in the Kitchen
CAO Zhong-wen
CAO Zhong-wen
..............page:36-39
Determination of the Content of Quercetin in Eugenia caryophllata Thunh.by RP- HPLC
LI Shao-feng;CUI Gui- you
LI Shao-feng;CUI Gui- you
..............page:51-54
On Protection of Intangible Cultural Heritage of Shandong Cuisine
WANG Rong;TANG Wei-dong
WANG Rong;TANG Wei-dong
..............page:6-9
..............page:55-57
..............page:58-61
..............page:40-43
Research on Fermentation Technology and Antioxidant Capacity of Ginkgo Wine
HU Bo-ran;WEN Wen;ZHANG Guo-dong;YIN Shu-zhen;HUAN Yan;HE Zhi-gui
HU Bo-ran;WEN Wen;ZHANG Guo-dong;YIN Shu-zhen;HUAN Yan;HE Zhi-gui
..............page:47-50
Study and Analysis of Metabolic Syndrome Prevalence and Risk Factors
LI Dong-yu;PENG Jing;LIU Pei-jian;CHEN Yu;LI Jing
LI Dong-yu;PENG Jing;LIU Pei-jian;CHEN Yu;LI Jing
..............page:44-46
..............page:10-14
The Exploration of the Origin of Toufu
LI Ming-chen
LI Ming-chen
..............page:21-24
Advantage and Disadvantage Analysis of Transparent Cuisine
HU Zhan;PAN Bao-ming
HU Zhan;PAN Bao-ming
..............page:30-35
..............page:封4
Analysis of the Way to Prosperity of Pengzu Health Culture Industry
CAI Li-xian;WANG De-yi
CAI Li-xian;WANG De-yi
..............page:25-29